Middle Eastern food
You'll Need Nine Hours and a Ghotni to Make This Curry
It takes hours to pulverise the meat required for haleem—the Indian Arab curry—using a traditional wooden utensil. Chef Muhammad at London’s Lahore Kebab House has been cooking the dish since 1987.
Off the Beaten Path: Miami, Exploring Culinary Diversity
Chef Zapata takes you Off the Beaten Path to explore Miami's culinary diversity, from The Daily Bread Market Place, to El Carajo, tucked away inside a gas station.
The Falafel-Makers of the Zaatari Refugee Camp
In the second-largest refugee camp in the world, Syrians are making do by cooking falafel and ful while they wait to return home.
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The Syrian-Lebanese Cuisine of the Appalachian City Whose Mayor Doesn't Want Refugees
In November, Roanoke mayor David Bowers cited Japanese internment camps as a reason why the city shouldn’t accept Syrian refugees, completely disregarding the culinary contributions of the many Syrians who migrated here over the past century.
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